Construction Grade Gingerbread Dough
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
37
Spice
57
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
5 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tbsp
Ground Ginger1 tsp
Salt3 cup
Vegetable Shortening3 cup
Granulated Sugar1 cup
Light Corn Syrup1 cup
Molasse6 tbsps
WaterDirections:
1
Preheat oven to 325 degrees
2
Sift together dry ingredients (flour, cinnamon, ginger, and salt) in a large bowl, set aside
3
Whip vegetable shortening and sugar until light and fluffy
4
Add light corn syrup and molasses to sugar mixture, slowly, until thoroughly mixed
5
Add warm water
6
You can add dry ingredients to mixer and knead with a dough hook, or transfer wet ingredients to large bowl of dry ingredients and knead for 10 minutes
7
Put dough in a large plastic bag for 1 hour to rest
8
This dough will keep for a week at room temperature or a month in the refrigerator, although it is best when used same day
9
Roll dough evenly onto a piece of tin foil (big enough to fit a cookie sheet) to about 1/8 to 1/4-inch thickness
10
Use copper cutters to make cottage shapes
11
Peel up the unused dough
12
Place foil on cookie sheet, being careful not to disturb cut pieces, and bake 15 to 20 minutes until edges are golden brown
13
Remove from oven and let cool on a flat surface
14
Once baked, the cottage will last for years if stored in a plastic bag
15
Construct the house using Royal Frosting
16
Combine meringue powder and water and beat with an electric mixer on medium speed until soft peaks form
17
Add confectioners' sugar and continue to beat for 7 minutes
18
Add food coloring to tint
19
Keep covered when not using since royal frosting will begin to harden when exposed to air
20
Decorate the gingerbread pieces while laying flat
21
Gravity will work to your advantage, and you'll have more control
22
Assemble the house with heavy frosting by adding more powdered sugar
23
Use various size tips to create the degree of detail you are looking for